oh even I thot ur a MR.!Quote:
Originally Posted by dev
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oh even I thot ur a MR.!Quote:
Originally Posted by dev
Dear Cdj!
Thanks a lot for your loving wishes!
Dear Suvai!
Thank you very much for the nice greetings!
Dear sinrultz!
I regret for the delayed response to your request for the recipes of Methi Paratha and Capsicum Potato Curry. Due to the immense pressure on the home side, I was unable to post the recipes at an earlier date.
Here are the recipes you have asked.
METHI PARATHA
Ingredients:
Wheat flour- 2 cups
Plain flour- 1 cup
Ghee- 3 tbsp
Fresh curd- 2 tbsp
Baking powder- half tsp
Salt to taste
Sugar- half sp
Turmeric powder- half sp
Finely chopped fenugreek leaves- 7 tbsp
Ghee or oil to use when frying
Procedure:
Mix all the ingredients together and knead them to a smooth dough sprinkling water little by little.
Cover with a fine cloth for half an hour.
Then make parathas as usual and cook them on hot griddle.
CAPSICUM POTATO CURRY
Ingredients:
Capsicum cut in to small cubes- 1 cup
Potato cooked and cut in to required size- 3 cups
Finely chopped onion- 1
Salt to taste
Cumin seeds- half sp
Turmeric powder- half sp
Chilli powder- 1 tsp
Oil- 4 tbsp
Curry leaves- 1 arc
Grind these ingredients to a slightly coarse paste:
Tomato [big]-3
Peppercorn-quarter sp
Small garlic flakes-6
Shredded ginger- half sp
Shredded coconut- 2 tbsp
Cinnamon- a small piece
Fennel seeds- half sp
Chopped coriander- 3 tbsp
Procedure:
Heat a pan and pour the oil.
Add the Cummins and the curry leaves.
When they start to splutter, add the onion and fry them to golden brown.
Add the paste with the turmeric powder and the capsicum and fry them until the oil floats on the surface.
Pour 3 cups of water and add the cooked potato with the chilli powder and enough salt.
Cook the gravy until it is thickened to the required consistency.
www.muthusidharal.blogspot.com
www.manoskitchen.blogspot.com
Dear Mrs.Mano, wish u and family a very happy pongal!!!
Thanks a lot for the loving wishes Dev!
Wish you and your beloved ones a very happy Pongal!
I WISH ALL THE HUBBERS AND FRIENDS A VERY HAPPY PONGAL!!
Mrs. Mano, wish you and your family a very happy ponggal.
Kugan98
Mrs Mano, happy pongal to you and your family ! :)
Aunty,
wishing u a happy pongal.
our regards uncle, madhu, vaishali and vimal kutti.
Thanks you very much for the recipes!!
Im sure it would taste great..cant wait to try it out
Dear Suvai!
I am posting here the remaining recipes you have asked some time back.
SIKAPPU ARISI PAAYASAM
Ingredients:
Sikapparisi[ puttarisi]- 1 cup
Milk- 1 cup
Coconut-1
Powdered jaggery- 3/4 cup
Cardamom powder- half sp
Saffron - a pinch [optional]
Cashew nuts and raisins fried in ghee.
Procedure:
Soak the rice in water for 2 hours.
Squeeze thick milk and thin milk from the coconut.
Then Pressure cook the rice with the milk and enough water.
When cooled, take it away.
In a big pan, prepare kambi paagu[ syrup with one thread consistency].
Then add the cooked rice and also the thin coconut milk.
Cook them for a few minutes.
Add the cardamom powder, saffron, cashew nuts, raisins and the thick coconut milk.
Cook the payasam for a few seconds.
Now the delicious sikapparisi payasam is ready!
THENGAIPAAL KUZAMBU
Ingredients:
Drumsticks-2
Brinjals-2
Carrot-1
Small potato-1
Beans- a handful
Tomato-2
Onion-1
Ginger and garlic paste- 1 tsp
Ghee- 1 tbsp
Salt to taste
Coconut-1/2
oil-3 tbsp
For tempering:
Mustard seeds- 1 tsp
Fenugreek seeds- half tsp
Black gram- 1 tsp
Curry leaves- 1 arc
Chopped coriander- 2 tbsp
Fry the following ingredients in ghee to golden brown and then grind them to a fine paste:
Coconut-1/2
Green chillies-6
Gram dal-1 tbsp
Procedure:
Heat a broad pan and pour the oil.
Add the ingredients for the tempering and fry them for a few seconds.
Now add the onion, tomato and the ginger garlic paste and fry them well.
Cut all the vegetables in to small pieces and add to the onion mixture.
Fry them for a few minutes.
Pour the thin coconut milk and add enough salt.
Boil the vegetables.
Add the ground paste and cook well.
When the vegetables are cooked enough, add the thick coconut milk.
Cook for a few seconds.
www.muthusidharal.blogspot.com
www.manoskitchen.blogspot.com
Dear Mrs.Mano, what is this sikapparisi?... is it matta rice?...or is it the one used to make kavunarisi?
Dear Dev!
I regret for the delayed reply. I am in the midst of the packing for the travel to Tamilnadu.
years ago, farmers of Tamilnadu used to reap this sikapparisi as all the rice varieties. It was in slightly red colour and the taste was so good. But it was expensive and takes much time to cook. They had no buyers and gradually growing the sikapparisi crops had died.
This is sivappu arisi
http://4.bp.blogspot.com/_NGvqxTgLTM...ta%2Barisi.JPG
This is a tasty rasam using small chicken pieces. This may be served as a starter before a delicious feast! It is also served with hot rice!
CHICKEN RASAM
கோழி ரசம்
INGREDIENTS:
Fennel seeds- half sp
Cumin seeds- half sp
Sambar onions-20
Tomato-2
Finely chopped pieces of chicken- 1 cup
Finely chopped garlic- 1 tsp
Finely chopped ginger- 1 tsp
Curry leaves-a few
Chopped coriander- 3 tbsp
Lime-1
Salt to taste
Turmeric powder- half
Oil-2 tbsp
Ghee- 1 tbsp+1 tsp
Fry the following ingredients in a tsp of ghee to golden brown and then powder them finely.
Coriander seeds- 2 tsp
Fennel seeds- 1 tsp
Cumin seeds- 1 tsp
Peppercorns- 1/2 tsp
Red chillies-3
Procedure:
Heat a pan and pour the ghee and the oil.
Add the fennel seeds and the cumin seeds.
When they start to splutter add the onion, tomato, ginger and the garlic.
Fry them until they are mashed and the oil floats on the surface.
Add the turmeric powder with the greens and fry them for a minute.
Add the chicken pieces and fry them on medium fire for a few minutes.
Add 8 cups of water, the ground powder and salt.
Let the rasam boil for some minutes.
Put off the fire and mix in the lime juice.
The delicious chicken rasam is ready now.
This is a tasty rasam using small chicken pieces. This may be served as a starter before a delicious feast! It is also served with hot rice!
CHICKEN RASAM
கோழி ரசம்
INGREDIENTS:
Fennel seeds- half sp
Cumin seeds- half sp
Sambar onions-20
Tomato-2
Finely chopped pieces of chicken- 1 cup
Finely chopped garlic- 1 tsp
Finely chopped ginger- 1 tsp
Curry leaves-a few
Chopped coriander- 3 tbsp
Lime-1
Salt to taste
Turmeric powder- half
Oil-2 tbsp
Ghee- 1 tbsp+1 tsp
Fry the following ingredients in a tsp of ghee to golden brown and then powder them finely.
Coriander seeds- 2 tsp
Fennel seeds- 1 tsp
Cumin seeds- 1 tsp
Peppercorns- 1/2 tsp
Red chillies-3
Procedure:
Heat a pan and pour the ghee and the oil.
Add the fennel seeds and the cumin seeds.
When they start to splutter add the onion, tomato, ginger and the garlic.
Fry them until they are mashed and the oil floats on the surface.
Add the turmeric powder with the greens and fry them for a minute.
Add the chicken pieces and fry them on medium fire for a few minutes.
Add 8 cups of water, the ground powder and salt.
Let the rasam boil for some minutes.
Put off the fire and mix in the lime juice.
The delicious chicken rasam is ready now.
Dear mrs mano....thank u so very much for posting the red rice payasam & thengai paal kuzhambu....maranthu koda poitenga....as i have not come to the hub in a long time.....gnyabagam vaithu recipes post panninathuku migavum nandri nga...:-)
I am not able to come to the hub as I used to before but will try to come when ever time permits.
Hope all is well.....take care nga...............s
hello to cdj too...:-)
Thanks Mrs.mano...will see if I can get it here...Quote:
Originally Posted by Mrs.Mano
hello nga mrs mano....hope all is well.
your thengai paal kuzhambu & red rice payasam was a super hit at my friends place.....she said to say " a big thanks" to u nga...:-)
unfortunately i was not able to attend the function, but the feed back on both the items prepared was excellent.....thanks from me too nga!
Dear Suvai!
what happened to you? A very long absence! Anyway I felt happy to see your post here!! And thanks a lot for the nice feed backs on 'thengai pal kuzhambu and Red rice payasam'! Convey my thanks to your friends!!
Hello nga mrs mano......all is well nga.....will surely convey yr thanks to my friend....:-)
Mano Ma'am,
unga meen kuzhambu/fry is the only items we enjoy with Fish.
For a variation could you post a different regional fish curry like Goan fish curry, kerala fish curry etc?
Dear Sinrultz!
I am posting here a few different recipes on fish! These recipes belong to Tamilnadu only.
As I am in Tamilnadu now and in frequent travels, I couldn’t post the pictures for these recipes.
FISH KOLA:
Ingredients:
Fish-1/2 kilo
Salt to taste
Gram dal powder- 50 grams
Eggs-2
Oil to fry
Grind the following ingredients to a fine paste:
Small onions-10
Small garlic flakes-10
Shredded ginger- 1 tsp
Green chillies-3
Red chillies-5
Fennel seeds- 1 tsp
Cloves-2
Cardamom-2
Cinnamon- 1 small piece
Shredded coconut- 2 tsp
Procedure:
Steam the fish and mash it without any bones.
Add the gram dal flour, beaten eggs, salt and the ground paste to it.
Mix well and make small balls.
Fry them in hot oil to golden brown.
Hot and tasty kolas are ready to serve now!!
FISH PODIMAS:
Ingredients:
Fish-1/2 kilo
Thinly sliced onion-2
Mashed tomato- ½ cup
Chopped mint- half cup
Chopped coriander- half cup
Oil- 3 tbsp
Turmeric powder- half sp
Shredded coconut= half cup
Salt to taste
Grind the following ingredients to a fine paste:
A small piece of cinnamon, shredded ginger- 1 tsp. green chillies-4, small garlic flakes- 10, fennel
Seeds- 1 tsp
Procedure:
Steam the fish and mash it well without any bones.
Heat a pan and pour the oil.
Add the onion and fry it to golden brown.
Then add the tomatoes and the ground paste with the turmeric powder.
Cook them until the tomatoes are mashed and the oil floats on the surface.
Add the greens and fry them for a few seconds.
Add the mashed fish and cook it on slow fire mixing well frequently for some minutes.
Finally add the coconut and mix well.
Delicious fish podimas is ready now!!
Hello nga mrs mano.............:-) hope all are well.
Onga kita "ilaneer payasam" & "thattai payir thiratal" recipes irunthaa podunga plz.....when ever u get time nga.
i heard these are kongu recipes.
Dear Suvai!
Here is the link for the famous 'Ilaneer paayasam'.
http://annaimira.blogspot.com/2008/07/blog-post_15.html
I will try to post the recipe for'Thattai payir thirattal' soon!
Hello nga mrs mano.....:-)thank u very much for the link.....it seems very simple.....take yr time in posting the thattai payir recipe....isnt it amazing how a recipe can be made in so many different ways!?
thanks once again..:-)
Dear Suvai!
I have got the recipe of ‘Thattai payir thirattal’ from a friend. And I am posting this for you!!
THATTAI PAYIR THIRATTAL:
Ingredients:
Thattai payiru[karamani payiru]- 1 cup
Sambar podi- 2 tsp[heaped]
Turmeric powder- half sp
Tamarind- a lime size
Salt to taste
Sambar onions- 20[cut into half]
Finely chopped tomato- half cup
Gingelly oil- 4 tbsp
Keerai thandu pieces- 1 cup
For tempering:
Mustard seeds- 1 tsp
Fenugreek seeds- 1 tsp
Asafoetida- a small piece
Cummin seeds- half sp
Red chillies-4
Curry leaves- a few
Split black gram- 1 tsp
Procedure:
Soak the tamarind in a cup of hot water for an hour and extract its juice.
Fry the karamani in a dry pan until a fine aroma floats on air.
Soak it in hot water for 5 hours.
Heat a pan and pour the oil.
Add all the ingredients for the tempering.
Fry them for a few seconds.
Then add the onions with the tomatoes and the turmeric powder.
Fry them until they are mashed well.
Add the tamarind extract with the vegetable, karamani, salt, enough water and the sambar powder.
Boil it until the vegetable is cooked and the kuzhambu is thickened.
Pour a tsp of oil on it and put off the fire.
Hello nga mrs mano.....:-) nalla irukeengala!?
thank u very much nga for posting the thattai payir thirattal....despite you being so busy...really appreciate,....nga!!
hope all is well........tc.........:-)
Hello Ma'am,
Fish podimas super duper success as always. Thank you very much for perfect recipes always.
Also ma'am could you post some soup recipes when you get a chance.
Hello nga mrs mano....:-)
onga ennnai kathirikai curry try pannen......naaku sooper ah thaalam pottu kitey saapitathu..:noteeth:..the unique ingri's is what made me try....ground nut/sesame/venthayam....ellaamey enaku pidicha vishayams :noteeth:
very good recipe nga....thank u!
Dear Sinrultz!
As I was in India, I could not post the recipes you asked in an earlier date. Now, I am going to post the soup recipes one by one. First, I am going to post the recipe of chicken soup. This is a typical spicy Tamilnadu soup. This you can have either with hot rice or you can drink as a soup.
CHICKEN SOUP
https://lh4.googleusercontent.com/_2...0/CIMG3113.JPG
INGREDIENTS:
Oil- 1 tsp
Ghee- 1 tsp
Course pepper powder- 1/2 tsp
Crushed cumin- quarter sp
Crushed fennel seeds- half sp
Finely chopped onion-1
Crushed tomato- 1 cup
Slit green chillies-3
Crushed ginger- 1 tsp
Chopped small garlic flakes-8
Turmeric powder- half sp
Finely chopped chicken pieces-1 cup
Chopped coriander- 2 tbsp
Chopped mint- 2 tbsp
Juice of a small lime
Salt to taste
Small piece of cinnamon-1
Cardamom-2
Bay leaf-1
Procedure:
Heat a pan and pour the ghee and the oil.
Add the cardamom, cinnamon, bay leaf, fennel and the cumin seeds.
When they start to splutter, add the onion and fry it to golden brown.
Then add the ginger and the garlic and fry for a few minutes.
Then add the tomatoes with the greens and the turmeric powder.
Fry it until they are cooked as a paste and the oil floats on the surface.
Add the chicken and fry for a few seconds.
Then pour 6 to 8 cups of water according to the consistency.
Add enough salt.
Let it boil for 5 to 10 minutes.
Put off the fire and add the lime juice.
Hot and tasty chicken soup is ready now!
thanks ma'am...will start trying out these soup recipes soon
I am posting here a new crab recipe! Hope this will be enjoyed as usual!
https://lh4.googleusercontent.com/_2...2/CIMG3906.JPG
CRAB CURRY
This crab curry belongs to my native place. My mother as well as my mother in law cooks this in a delicious way. The spice powder they make with rice, fennel, and peppercorns enhances this dish nicely. With hot rice, this curry goes well.
Ingredients:
Crabs-5
Finely sliced onion-3
Finely chopped tomato- 1 cup
Ginger-garlic paste- 1 tsp
Curry leaves- a handful
Chopped coriander- 4 tbsp
Salt to taste
Oil- 4 tbsp
Turmeric powder- half tsp
Chilli powder- 1 1/2 tbsp
Grind the following ingredients to a fine paste:
Shredded coconut- 1 cup
Fennel seeds- 1 tbsp
Dry roast the following ingredients to golden brown and powder them finely:
Fennel seeds- 1 tsp, peppercorns- 1 tsp, raw rice- a handful, cumin seeds- half tsp
Procedure:
Clean the crabs well and cut each crab in to two pieces.
Heat a big pan and pour the oil.
Add the sliced onion and the tomatoes with the ginger garlic paste and the greens.
Cook on medium fire until all the water evaporates and the oil floats on top.
Add the crab pieces, ground paste, turmeric and chilli powders with enough salt.
Let the kuzambu boil for some minutes until the crabs are cooked.
Finally sprinkle the fried powder little by little.
Mix well and let the kuzhambu boil for some more minutes.
The spicy crab curry is ready to serve now!!
aunty,
finally got the crab receipe through hub. i am not able to open the image.
how is everything.
friends,
try this receipe , this is all time favourite in our house. this is very tasty, my kids likes this dish very much.
Dear Selvi!
I have posted the picture now clearly. There were some errors previously!
Thanks a lot for recommending this recipe to every one!
I think I will return back in the first week of May. Rest in mail!